I love a clandestine soda in the preparation of food, a flash of carbonation where the French might use wine, or brandy. It may be transgressive to say so, but I’m hardly alone, for all those who cringe at the thought. Page through church or community cookbooks and you’ll find examples: Coke-spiked Jell-O situations, root beer-glazed fillets of salmon, beans simmered in Moxie. This recipe for a lemon-and-lime soda cake came to me a while back from a Times reader who thought I’d appreciate it (I did!). She said she’d gotten it from a grandmother down south, who stored it on an index card placed in her copy of the cookbook published by the Symphony League of Jackson, Miss., in 1971. The original called for oleo and Crisco oil. I swapped these out for dairy and neutral oil, and a little less soda, and an additional 15 minutes in the oven. This leaves the cake toast-brown and glistening, glossy-crumbed and high-risen, a marvelous moist yellow within. I’m no shill for Big Soda. You could just as easily make it with plain sparkling water and a spritz of lemon or lime. You could make it with sparkling wine!

7Up Cake

unsalted butter

120 milliliters vegetable, canola or other neutral oil

granulated sugar

eggs

lemon extract

vanilla extract

almond extract

235 milliliters 7Up

all-purpose flour

In the bowl of a stand mixer, cream together the butter, oil and sugar at medium speed. Add eggs one at a time, blending until incorporated, then blend in the lemon, vanilla and almond extracts. Add half the 7Up, blending until combined, then half the flour; repeat with the remaining 7Up, then the remaining flour until evenly blended.

Grease a 10-inch Bundt pan with butter; add cake batter. Bake until golden on top and firm to the touch, about 1 hour 15 minutes. Let cool in pan 10 minutes, then invert onto serving platter, and let cool to room temperature before slicing and serving.

What&#x27;s better than Cherry Margaritas? Cherry Margaritas with Beer! You&#x27;ll want to sip this refreshing cocktail all year long.

Cherry Beer Margaritas Recipe

Corona (12 ounce)

Cherry 7up (12 ounce)

frozen limeade concentrate (12 ounce)

tequila

lime and cherries

In a large pitcher, mix beer, 7up, limeade...

In a large pitcher, mix beer, 7up, limeade and tequila until completely combined. Serve over ice with a lime wedge and cherry. Enjoy!

The Drunk Ghost is a festive and delicious cocktail made with Coconut Rum, Vanilla Vodka, coconut cream, and lemon-lime soda. It is the perfect drink for Halloween!

Top 4 7up recipes from across the web

The most viewed 7up recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

7Up Cake

Cherry Beer Margaritas Recipe

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Top 4 7up recipes from across the web

The most viewed 7up recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

7Up Cake

Cherry Beer Margaritas Recipe

Drunk Ghost

7-Up Cheese Aspic

The most viewed 7up recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine